my secret ingredient to make best carrot cake The added can of crushed pineapple makes it moist with less added sugar.
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best carrot cake recipe
cI was recently asked if carrot cake really has carrots in it, and the answer is yes! Hence the name! This cake also has coconut flakes and pineapple to give it great flavor, texture and moisture without the need for butter.This healthier dessert is perfect for Easter celebrations or any time of the year. ‘s cake.Other Easter or Spring Dessert Recipes I Like Are These coconut macaron nest, hummingbird cupcakeand easter egg cake ball.
Ingredients for carrot cake:
- flour: For extra fiber, use half an all-purpose flour and a whole grain.
- Granulated sugar or you can use brown sugar
- coconut: shredded sweetened coconut
- baking soda and salt
- cinnamon and vanilla extract for flavor
- oil: I used canola oil, but you can use coconut oil or vegetable oil as well.
- egg: We need two large eggs.
- carrot: Peel the carrots and grate until 2 cups are grated.
- pineapple: Purchase a 20-ounce can of crushed pineapple and drain the juice.
- Walnut: Mix the chopped walnuts into the batter and spread the rest over the cake.
What is cream cheese frosting made from?
This easy cream cheese frosting for carrot cake has only three ingredients.
- Cream cheese: I like cream cheese with 1/3 less fat. You can use regular cream cheese, but I wouldn’t substitute fat-free. Cream cheese mixes well when left at room temperature.
- icing sugar: Beat with a quarter cup of powdered sugar.
- vanilla: A teaspoon of vanilla extract adds flavor.
How to make carrot cake
- Dry ingredients: Whisk together both flours, sugar, coconut, baking soda, salt, and cinnamon in a large mixing bowl.
- Wet ingredients: Place oil, eggs and vanilla in a medium bowl and stir in carrots and pineapple.
- Place wet ingredients into flour mixture. The cake dough is hard and dry, but if you keep stirring, everything will come together. You don’t have to use a mixer, but you can use it if you prefer.
- bake: Spoon the batter into an 8-inch by 3-inch cake pan coated with cooking spray. Bake at 350°F for 40-50 minutes until clean with a toothpick and cake pulls away from sides of pan. Cool on wire rack.
- Cream cheese frosting: Beat room temperature cream cheese, powdered sugar, and vanilla until smooth. Spread frosting over chilled cake and garnish with remaining nuts.
What is the best mold for baking cakes?
I baked this carrot cake in an 8″ round cake pan, which I love because it’s 3″ deep. Baking time varies from person to person, so please try it with a toothpick while watching the situation.
Most carrot cake recipes are lighter because the serving size is much smaller, so cut the cake into 16 equal slices. Serving size may vary slightly if using a different pan .
Should carrot cake with cream cheese frosting be refrigerated?
Carrot cake usually sits on the counter in a cool place for 1-2 days if it’s not frosted. If the cake has icing, refrigerate it immediately and it will last 5-6 days.
how to freeze carrot cake
Carrot cake with cream cheese frosting is perfect for freezing. I like to slice and freeze them so I can pull out a piece or two if I need to. To defrost, place in the refrigerator the night before.
variation
- flour: Flour can be medium flour or whole wheat flour.
- Gluten Free Carrot Cake: I will try replacing all the flour with the same amount Gluten Free Cup4Cup Flour.
- Coconut Swap: Using sweetened coconut instead of unsweetened may make the cake less sweet.
- Not a coconut fan? Serve with an equal amount of raisins or dried currants.
- Allergic to pineapple? Try replacing the pineapple with grated zucchini and adding more sugar or using applesauce instead. I haven’t tested these changes, but if you do, please let me know how it worked out in the comments.
- No walnuts? Substitute an equal amount of pecans or macadamia nuts.
- Frosted: Skip the icing if you don’t eat dairy or want to cut calories/sugar.
- Carrot cupcake: If you want to make cupcakes, bake them at 350°F for 20-25 minutes. Check them with a toothpick to make sure they’re done.
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yield: 16 serving
Serving size: 1 slice
For cream cheese frosting:
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Preheat oven to 350 degrees Fahrenheit.
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In a large bowl, combine flour, sugar, coconut, baking soda, salt and spices. Stir well with a whisk.
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In a medium bowl, combine oil, eggs, and vanilla. Stir well.
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Add grated carrots and pineapple. Mix well.
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If you fold the wet and dry ingredients together, the batter will be hard and crumbly, but keep folding and it will hold together. Add 1/4 cup chopped nuts.
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spoon the dough 8″ x 3″ cake tin. Coat with cooking spray.
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Bake at 350° for about 40-50 minutes, depending on the size of the pan, or until a wooden toothpick inserted in the center comes clean and the cake pulls away from the sides of the pan. Cool cake completely on wire rack.
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To make the frosting, mix cream cheese, powdered sugar, and vanilla until smooth. Spread frosting over cake.
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Garnish with remaining chopped walnuts.
Last step:
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Serving: 1 slice, calorie: 216 kcal, carbohydrates: 32 g, protein: Four g, obesity: 8 g, saturated fat: 2.5 g, cholesterol: 33 mg, sodium: 392 mg, fiber: 2 g, sugar: twenty two g
